Dal Makhani

dal makhaniDal Makhani is one of the tradition dish made by our mothers and granny’s. Yet it is one dish that is always in demand whether you are in a wedding, hotel restaurant or some guests are coming to see you. Here I have added a little flavor of mine to make dal makhani more spicy and interesting. It tastes good when combined with kulcha, naan, lachha parantha or rice.



Sabut urad- 1 bowl

Rajma-1/3 bowl

Spicy Urad dal vari- 1 pc

Butter-4 table spoon

Onion-3 pc

Tomato-4 pc

Hing-1/4 spoon

Turmeric powder- 1 table spoon

Salt-to taste



  1. Soak dal and rajma in water for 4-5 hours.dal makhani
  2. Put dal, rajma, salt, hing and vari in a pressure cooker and let it boil for half an hour.dal makhani
  3. To prepare tadka, heat 2 spoons of butter in a sauce pan.
  4. Cook 1 spoon of ginger-garlic paste until golden brown.
  5. Add chopped onion and cook till brown and then add chopped tomatoes.Exif_JPEG_420
  6. Add turmeric powder, little water and let it cook for 5 minutes at low flame.
  7. Now put the ready tadka into the dal and cook for 10-15 minutes in open vessel at medium flame.dal makhani
  8. Dal-Makhani is ready, so garnish it with butter and serve with your favorite bread.dal makhani